Boil a kettle and put the edamame in a sieve over the sink. Once boiled, pour the hot water over the edamame, then set aside.
Put the sliced cabbage in a bowl with the lime juice and plenty of salt and pepper. Scrunch well with your hands, then set aside in the fridge until ready to serve.
Mix the mayonnaise with the sriracha and a little sprinkle of salt, then set aside.
Put the cubed tofu in a large bowl. Sprinkle over the cornflour, then season well. Put a large frying pan over a medium heat. Pour in the oil and gently lower in the tofu and cook on all sides for 5-6 mins, until golden and crisp.
Grate in the garlic, stir well, then immediately add the soy sauce and honey, stirring well to coat. Allow to bubble away for a few minutes, stirring all the while, until the tofu is glazed and sticky.
Assemble the poke bowls with a bed of rice, then top with the tofu, edamame, sliced radishes, cabbage, seaweed sheets, sliced chilli and sesame seeds (if using). Drizzle over the sriracha mayo to serve.
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